It Euglena and the microalgae Chlorella to Hinai chickens may improve the umami of the meat and the color of the fat.

Euglena Co., Ltd.

　Euglena Co., Ltd. (Headquarters: Minato-ku, Tokyo, President: Mitsuru Izumo) conducted joint research between Akita Prefectural Livestock Experiment Station and Oribayashi Farm Co., Ltd., and microalgae Euglena (Japanese name) : By feeding Euglena powder (hereinafter Euglena powder) and microalga chlorella powder (hereinafter chlorella powder) to Hinai chicken, there is a possibility that the taste of meat and the color of fat will be improved. confirmed.

Figure 1 Hinai chicken　　　 Fig. 2 Euglena chicken eating food containing euglena powder and chlorella powder　　　

　Euglena powder, which has abundant nutrients such as protein, and chlorella powder as feed. In April 2017, we reported the results of a study (weight gain and improvement of meat quality) targeting Hinai chickens (Figs. 1 and 2), which are a specialty of Akita prefecture, which are considered to be the three major chickens in Japan.
　Euglena powder and chlorella powder were used to bring out the yellowish fat that is characteristic of Hinai chicken and arachidonic acid, which is an abundant umami ingredient. We conducted a feeding test on chickens. As a result, Euglena powder and Chlorella powder, the yellowness of the fat became stronger and the content of arachidonic acid increased, which tended to affect the improvement of umami. I did.
　Going forward, we will continue to Euglena as feed and aim to increase its value as feed.
　The details are as follows.

Research on changes in color and meat quality of Hinai chickens by feed containing Euglena

■ Research content
　Comparison of changes in fat color and arachidonic acid values between Hinai chickens fed a feed partially Euglena Did.

■ Results
　It was confirmed that the Hinai chickens fed with Euglena powder and chlorella powder had significantly improved fat yellowness compared to the control (Figs. 3 and 4). In addition, it was confirmed that the content of arachidonic acid, which is an umami component, was significantly increased (Fig. 5), and it was shown that it tends to affect the improvement of umami (Fig. 6).

Fig. 3 Change in fat color　　　 Fig. 4 Comparison of fat color of Hinai chicken　　　　　　　　　　　　
(Left: Control, Right: Euglena Chlorella)　　　　　　　　

Figure 5 Changes in arachidonic acid　　　　　　　　　　　　　 Figure 6 Changes in umami　　　　　　　　　　　　　　　

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